- 4-6 bonesless, skinless chicken breasts or thighs
- 1 onion sliced
- 2 cloves garlic, chopped
- 1 cup potatoes chopped into 1 inch pieces
- 1 1/2 cup tomato, wedged
- 1cups carrots sliced
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 3/4 cups water
- 1/2 cup vegetable oil
Stir in 3/4 cups water, add potatoes and carrots. Sprinkle with salt and pepper.
Allow to cook on low heat for 35-45 minutes or until vegetables are tender. Add tomato wedges and continue cooking for 10-15 minutes.
Serve immediately. You can serve this chicken tagine alone or along with white rice.